The project "Let's Cook in Nature!" achieved the main objective of reducing food waste and changing young people's eating habits, orienting them towards nature, preventing diseases related to incorrect nutrition, dictated above all by fashion and advertising. Through the exchange of mutual knowledge and the sharing of culinary practices and the discussion on the history of food and local European products, the young participants practiced tolerance and respect, and understood their common European roots. In practice, the participants cooked, with the help of chefs, traditional dishes from their countries, anti-waste dishes with the cuisine of "leftovers", healthy and sustainable dishes; actively participated in self-production workshops (bread, pasta, pizza, biscuits), actively participated in the life of an organic farm with animals, learned about the correlations between food and climate change, practiced outdoor sports, visited the area with cultural outings to broaden their knowledge. With the project we have therefore achieved the following objectives: 1. Raise awareness of food waste and its impact on the environment. 2. Make participants aware that it is possible to take daily actions to reduce food waste. 3. Promote eating habits among young people that generate as little waste as possible. 4. Improve the quality of life through healthy cooking. 5. Promote multiculturalism in Europe through learning traditional dishes and recipes. 6. Promote the consumption and production of local, organic and ecological products. 7. Become aware of a fight against climate change and equal access to healthy, sustainable and fair food. 8. Gain autonomy and independence in improving cooking skills. 9. Learn to cook and respect food hygiene and safety rules. Improve employability. 10. Increase health benefits. Know the results of balanced cooking. 11. Acquisition of daily measures that promote the sustainability of the planet. 12. Make known the Erasmus+ program and the opportunities it offers to young people.